HOMEMADE NOODLES for CHICKEN SOUP

 1 cup of flour

2 eggs

A dash of salt 

A splash of water

Mix all together and knead for 5 minutes, adding flour until the dough is no longer sticky or moist.

Let the dough rest for 10 minutes.

Roll out to desired thickness.

Slice strips with a pizza cutter and toss into boiling water or broth for 5-7 minutes.

Chicken Soup with Homemade Noodles

SOUP
2 TBS butter
1 medium onion, diced
3/4 cup celery, diced
1 cup sliced carrots
2 cloves garlic, minced
9 cups chicken broth  (or Better Than Bouillon w/ added water)
2 cups uncooked homemade egg noodles ( or Aunt Mae's recipe, or store bought)
1/2 tsp dried basil
1/2 tsp dried oregano (optional)
1/4 tsp poultry seasoning
Salt and Pepper to taste
2 cups cooked and shredded chicken  (rotisserie is easy!)

In a large pot over medium heat, melt butter.
Cook and stir onion, celery, and carrot in butter until just tender, about 5 minutes
Add garlic and cook an additional minute.
Pour in chicken broth and bring to a boil.
Stir in noodles and seasonings.
Return to boiling; reduce heat and simmer 20 minutes.
Stir in cooked chicken and heat through.
Serve.


HOMEMADE NOODLES (This is not Aunt Mae's recipe - it was with the soup recipe)
1 -1/4  cups all-purpose flour
1 pinch salt
1 egg, beaten
1/4 cup milk
1/2 TBS butter, softened

In a large bowl, stir together flour and salt.
Add the beaten egg, milk, and butter.
Knead dough until smooth, about 5 minutes.
Let rest in a covered bowl about 10 minutes.
On a floured surface, roll out to 1/4" - 1/8" thickness.
Cut into desired length and shape.
Separate and allow to air dry before cooking.
**For best results, allow to dry about 2 hours, but if in a hurry, 30 minutes will do.

Aunt Mae's Egg Noodles

1 cup flour (she uses whole wheat, but white is fine too)
1 tsp salt
1 egg
water, cold

Stir together flour and salt.

Add egg and mix in.

Add enough cold water to form a soft dough.  She said she "sprinkles" in the water.

Form dough into a ball.

Place dough ball in a bowl and cover with plastic.

Allow to rest at room temperature at least 20 minutes, but may rest longer.

Roll dough out as thick or thin as you want it.  She rolls hers out fairly thin.

She says the trick to rolling the dough out is to make sure you use enough flour since it is a soft dough.  Generously flour the board and also put flour on top of the dough to be rolled out.

Noodles may be cut with a knife or a pizza cutter or a "fancy tool".  She sometimes loosely rolls the floured dough up cinnamon roll fashion and then cuts noodles with a knife.  But only roll up an inch or two of dough if doing this.  (Not having made them yet, I didn't exactly understand this part so I'll
probably just cut mine while flat.)

Cut the dough into whatever shape or length you want.

Allow cut noodles to dry for a few minutes.

After rolling & cutting, and before drying, transfer to flour-sprinkled parchment paper to dry.  Make sure there is PLENTY of flour on both sides.  You'll shake it off before cooking.  When I left them on the counter to dry without moving them, they were sticky and stuck together, so they turned out good, but fairly ugly.  There's gonna be a learning curve here!

When you're ready to use them, shake off excess flour and add to boiling stock (for chicken soup, for example).  Leave a little flour on them if you want your soup to be thicker.

Cook noodles in boiling liquid for about 20 minutes.

She said if you are making soup, you would make your broth and season it how you want it, then add vegetables, and lastly, the noodles.  She likes her vegetables not so soft, so she actually adds the veg and the noodles at the same time.